Hoecakes are Better than Cornbread!

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Many folks have enquire me to divvy up this formula , which Tina Marie Wilcox and I prepare at the Herb Harvest Fall Festival . They are heavy hot off the griddle . Quite honestly , I care them considerably than cornbread – they are fun to eat – and they travel well and are less crumbly than cornbread . you may make them big or small depending upon what you are doing with them . They make a sea wolf grill cheese sandwich with a piece of onion plant and/or tomato!Hoecakes

A hoecake is basically fried cornbread instead of baked . They were so named , because workers out in the battleground used to fix them over an open fire on the metal blade of a hoe .

I make the batter and drop it on a hot griddle just like I would cook a pancake . you could make them humble for appetizers ; I by and large like them about 3 - inches round . They are moist and tasty and actually , I wish to eat them just evidently . Use them like you would a biscuit with sweet or piquant topping .

They are good with Jezebel Sauce which is sweet and spicy , or sorghum butter ( 1 part sorghum syrup mixed into 2 parts softened unseasoned butter ) , or even salsa . This formula is adapted from the hoecake formula inA Real Southern Cook in her Savannah Kitchenby Dora Charles .

Serves 3 or 4

1/2 cup Indian meal yellow or white cornmeal1/4 cup unbleached flour1/4 cup whole - wheat flour2 1/2 teaspoons baking powder1/4 teaspoon baking soda1 light teaspoonful sea salt1/2 loving cup buttermilk1 big or redundant - large egg1/4 cup water1 tablespoon sorghum molasses1 1/2 tablespoons fat ( olive oil , evaporate butter or tear apart drippings)1/4 loving cup chop dark-green onions or onion1 mince jalapeno or serrano chile black pepper , optionalOil for fryingIn a bowl mix the teetotal constituent : Indian meal , flour , bake powder , baking pop and salt and toss to compound . shift the buttermilk into the dry ingredients until just incorporated , then tot up the nut and stir it in ; supply the water , sorghum and olive oil color and stir to combine along with the onion plant and chile , if using it . The batter should be like a thick soup ; if need be , contribute another splash of water or buttermilk .

Heat a griddle or skillet over average heat and supply a footling oil . Drop the batter onto the hot griddle by the spoonful - I use a 1/4 - or 1/3 cup measuring cup for a good - sized cake , though some favour them small . Fry the cakes until they have bubble around the edge and seem set up in the midriff . Flip them with a spatula and electrocute the other side until golden Robert Brown .

If they seem greasy , you’re able to adjust them on a newspaper publisher towel . ( If you are making a lot of them , you could keep them in a medium hot oven , while you cook the rest . ) Put them on a warmed serve dish and top them . Most folks can eat at least two , and hearty appetite might eat three or even four . Serve warm - if there are any leftover - I care them for breakfast the next day ( they are even unspoiled with peanut butter ! ) .

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